Li J - Search Results

1

Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches.

Shi R, Gantumur MA, Gao Z, Li J, Sukhbaatar N, Jiang Z, Mu Z. Shi R, et al. Among authors: li j. Food Chem. 2023 Dec 15;429:136772. doi: 10.1016/j.foodchem.2023.136772. Epub 2023 Jul 4. Food Chem. 2023. PMID: 37453334

2

Effects of ultrasound synergized with microwave on structure and functional properties of transglutaminase-crosslinked whey protein isolate.

Zhang W, Zhao P, Li J, Wang X, Hou J, Jiang Z. Zhang W, et al. Among authors: li j. Ultrason Sonochem. 2022 Feb;83:105935. doi: 10.1016/j.ultsonch.2022.105935. Epub 2022 Jan 29. Ultrason Sonochem. 2022. PMID: 35114555 Free PMC article.

3

Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways.

Li M, Li J, Huang Y, Gantumur MA, Bilawal A, Qayum A, Jiang Z. Li M, et al. Among authors: li j. Foods. 2022 Jun 23;11(13):1848. doi: 10.3390/foods11131848. Foods. 2022. PMID: 35804664 Free PMC article.

4

Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability.

Wang W, Li J, Wang M, Gu L, Liu Z, Xu C, Ma J, Jiang L, Jiang Z, Hou J. Wang W, et al. Among authors: li j. Foods. 2022 Aug 24;11(17):2560. doi: 10.3390/foods11172560. Foods. 2022. PMID: 36076745 Free PMC article.

5

Incorporation of Blue Honeysuckle Juice into Fermented Goat Milk: Physicochemical, Sensory and Antioxidant Characteristics and In Vitro Gastrointestinal Digestion.

Ma J, Miao Y, Li J, Ma Y, Wu M, Wang W, Xu C, Jiang Z, Hou J. Ma J, et al. Among authors: li j. Foods. 2022 Oct 2;11(19):3065. doi: 10.3390/foods11193065. Foods. 2022. PMID: 36230140 Free PMC article.

6

Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles.

Ma Y, Li J, Huang Y, Liu X, Dou N, Zhang X, Hou J, Ma J. Ma Y, et al. Among authors: li j. Food Chem. 2023 Mar 15;404(Pt B):134646. doi: 10.1016/j.foodchem.2022.134646. Epub 2022 Oct 19. Food Chem. 2023. PMID: 36283317

7

Lactitol and β-cyclodextrin alleviate the intensity of goaty flavor.

Ma Y, Li J, Liu Y, Dou N, Mu S, Wei X, Bilawal A, Hou J, Jiang Z. Ma Y, et al. Among authors: li j. J Sci Food Agric. 2023 Feb;103(3):1588-1592. doi: 10.1002/jsfa.12304. Epub 2022 Nov 15. J Sci Food Agric. 2023. PMID: 36318369

8

Comparison of interaction, structure, and cell proliferation of α-lactalbumin-safflower yellow complex induced by microwave heating or conventional heating.

Li T, Li J, Huang Y, Qayum A, Jiang Z, Liu Z. Li T, et al. Among authors: li j. J Sci Food Agric. 2023 Mar 15;103(4):1846-1855. doi: 10.1002/jsfa.12325. Epub 2022 Dec 8. J Sci Food Agric. 2023. PMID: 36347624

9

Insight into comparison of binding interactions and biological activities of whey protein isolate exposed prior to two structurally different sterols.

Li M, Li J, Huang Y, Gao Z, Jiang Z, Mu Z. Li M, et al. Among authors: li j. Food Chem. 2023 Mar 30;405(Pt A):134827. doi: 10.1016/j.foodchem.2022.134827. Epub 2022 Nov 3. Food Chem. 2023. PMID: 36370558

10

Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking.

Gantumur MA, Hussain M, Li J, Hui M, Bai X, Sukhbaatar N, Li J, Chen W, Hou J, Jiang Z. Gantumur MA, et al. Among authors: li j. Food Res Int. 2023 Jan;163:112158. doi: 10.1016/j.foodres.2022.112158. Epub 2022 Nov 19. Food Res Int. 2023. PMID: 36596109

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